. 2015 Feb 5;8:7. doi: 10.1186/s12284-014-0035-0

Table 5.

Grain quality and cooking quality traits of five pseudo-BC ₃ F ₃ BILs (PinK + 4) as well as the donor and recurrent parents

No.	Name	BR ^1/ (%)	HR ^1/ (%)	GL/W ^1/	PRL ^1/ (mm)	AC ^1/ (%)	ASV ^1/	CE ^1/ (%)
1	1E_06	72.9^c2	51.8^c	3.0^ns	0.75^ns	29.3^c	7.0^c	36.7^abc
2	20A09	72.9^c	52.7^c	3.1^ns	0.74^ns	27.6^c	7.0^c	43.3^cdef
3	66B09	71.5^b	52.1^c	3.1^ns	0.76^ns	27.5^c	2.0^a	31.5^a
4	78A03	71.2^b	51.3^c	3.2^ns	0.78^ns	27.1^c	2.0^a	31.2^a
5	117A08	73.0^c	53.1^c	2.9^ns	0.73^ns	29.5^c	7.0^c	46.7^ef
6	PinK3	72.4b^c	43.4^b	3.1^ns	0.74^ns	29.2^c	7.0^c	39.4^bcd
7	Xa497	71.9b^c	53.3^c	3.4^ns	0.74^ns	22.0^b	5.0^b	40.3^bcde
8	CholSub	73.2^c	42.4^b	3.4^ns	0.74^ns	14.5^a	2.0^a	44.4^def
9	RBPiQ	71.0^b	41.3^b	3.4^ns	0.68^ns	14.2^a	5.0^b	35.9^ab
10	Bph162	68.6^a	30.2^a	3.2^ns	0.70^ns	14.0^a	5.0^b	48.6^f

Remarks: ^1/BR (brown rice), HR (head rice), GL/W (grain length-width ratio), PRL (polished rice length), AC (amylose content), ASV (alkaline spreading value (1.7% KOH)), and CE (cooking elongation).

^2/Average values marked with different letters in the same column are significantly different at the 95% confidence level using LSD.

Rice grains were harvested from the yield trial field during the wet season of 2012/2013.